Yuca bread is made from the Yuca purée (or mash). A yuca mash is mixed into the dough, giving it a silky texture. This results in very soft, light and smooth tasting bread. Although the yuca root is starchy and sticky, the bread isn’t. It’s fluffy on the outside and light on the inside.

Yuca (a.k.a. Cassava, Manioc or Mandioca) is a versatile root (a tuber) that is found in both the fresh or frozen sections of large grocery stores. It is a white tuber with a thick, waxy skin. The plant is native to Brazil but has been adopted by cultures around the globe from Thailand to Costa Rica.

Yuca when dried to a powdery (or pearly) extract, is called tapioca. Also try those recipes here using tapioca flour (or starch).

You have two widely available options for preparing yuca: fresh or frozen. I usually use the Frozen Yuca, because it is easier and Faster, it’s already peeled, ready to boil.

To prepare fresh yuca, chop off the ends, cut the yuca lengthwise and into two or three sections into thick rounds, then cut off the peel with a chopping knife. Keep the pieces big so that it is easy to remove the tough core once boiled.

Put a large pot of water on to boil. Boil it until soft tender and pieces of Yucca begin to split, about 20 minutes. I use the electric pressure cooker to be faster.

Remove the tough core of the yuca.
It is now ready to pureed to make a dough.

Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.

Select “Basic” bread setting. If available Choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.

It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.

Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.

Use non-stick Spatula to gently loosen the sides of the bread from the pan.

Yuca has a delicate flavor, it is a common food and is often eaten much like a potato. When it comes to versatility and texture, yuca boasts many similarities to white potatoes. Yuca is very starchy – even more starchy than potatoes. It is indeed a delicious alternative to potatoes.

Give it a try to experience its wonders. I am a big fan! Well, you’ll find out exactly why.

This tuber can be boiled, then fried or roasted and used for baking. Besides being prepared mashed as bread ingredient, it can be also made into fries, chips, cakes, casseroles, tapioca pudding, flan, flour, and even beverages, among other dishes.

Tapioca flour, tapioca noodles, and tapioca pearls are all made from the powdered yuca root.

Those who must consume a gluten-free diet can benefit immensely from its flour.

As long as you peel your yuca thoroughly, yuca is safe to eat. However, it is important to know that it does contain a natural poison in the skin. The yuca root should not be eaten raw (not that you would want to) it has to be cooked properly to detoxify it. After peeling and normal cooking, it is safe to eat.

What are the Health Benefits of Yuca?

Its roots are very rich in nutrients, which then makes it a deal breaker for those who are new to this component.

As for the protein, it contains enough of it while being low in fat content.

Yuca covers a wide variety of illnesses with its known benefits. A good example will be the vitamin K in the leaves which is very crucial to the process of bone mass building. However, it also targets Alzheimer by putting a stop to it should there be any notable symptoms.

*“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

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